Red Velvet Cupcakes with Ginger… | Bob's Red Mill Natural Foods
A holiday spin on your favorite red velvet cupcakes: a light cupcake is filled with rich ganache and topped with a spicy buttercream. It’s a treat!
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Cooking tools:
- Stand mixer
- Piping bag
- Cake tester
- Cooling rack
- Muffin tin
- Cupcake liner
- Bread knife
- Grater
- Oven
- Stove
- Saucepan
- Mixing bowl
- Whisk
- Spatula
- Plastic wrap
- Chef's knife
- Cutting board
- Spoon
Ingredients
- 4 oz good quality Dark Chocolate
- 1/3 cup Heavy Cream
- 1 Tbsp Unsalted Butter room temperature
- 1/4 tsp Vanilla Extract
- 2 tsp gold Rum optional
- 1 1/3 cups Unbleached White Fine Pastry Flour
- 2 Tbsp unsweetened Dutch process Cocoa
- 1/4 tsp Ground Cinnamon
- 1/2 tsp Kosher Salt
- 3/4 cup Granulated Sugar
- 3/4 cup Butter room temperature
- 1 Egg room temperature
- 1 Tbsp Red food coloring
- 1 Tbsp Vanilla Extract
- 1/2 cup Buttermilk room temperature
- 3/4 tsp Baking Soda
- 1 tsp white vinegar
- 1 cup Unsalted Butter room temperature
- 4 oz Cream Cheese room temperature
- 3 1/4 cups Powdered Sugar
- 2 tsp vanilla paste
- 1/2 tsp freshly grated ginger*
- 1/2 tsp fine Salt
- 1/4 cup Crystallized Ginger finely chopped
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